In large pitcher, stir together wine, coconut water, pear nectar and orange liqueur. Stir in apple, two-thirds of the orange slices, strawberries, green grapes and red grapes. Cover and refrigerate until chilled, about 1 to 2 hours.
Fill 6 glasses with ice. Pour sangria into glasses, filling each two-thirds. Top each with sparkling water and stir gently.
Halve remaining orange slices and add to glasses as garnish.
Note: This recipe is just as delicious prepared with red wine. For a festive garnish, flourish with additional strawberries and grapes skewered onto cocktail skewers. Any remaining sangria can be covered and stored in the refrigerator for up to 2 days.